For all those in the UK, the Great British Bake off is back! It’s off with as much drama and scandal as a show about middle-class British people baking can have (I’m not knocking it, I love this show!) So, in celebration, I baked a cake that I could actually eat eat: enter the polenta cake…
300ml coconut milk (the sort you’ll find in a can – rich, creamy and solid at room temperature)
100g polenta (in granule form – not pre-cooked)
50g brown sugar
200g dark (milk free) chocolate
1 pinch of salt
1/2 tsp salt
1/2 tsp sugar
1 tsp bicarbonate of soda
For the icing:
100g coconut milk (same as above)
50g soft brown sugar
50g desiccated coconut
Preheat the oven to 180°C
Heat the coconut milk, sugar, and chocolate in a pan until they have melted and combined.
Add the polenta and cook gently, stirring, for 3-4 minutes until thick.
In a bowl, separate the eggs and add the yolks to the pan along with the vanilla and salt.
Beat the egg white until frothy. Add in the bicarb and continue to beat until it forms stiff peaks.
Once the polenta is cooked, set aside to cool slightly. Spoon a little of the egg white into the polenta mix and stir through to loosen it, then add everything from the pan into the egg white and fold through with a metal spoon.
Pour the batter into two 9 inch cake tins. Bake for 30 minutes until the outside is slightly crisp.
Once the cake is completely cool, beat together all of the icing ingredients and use this to fill and top the cake. Enjoy!
It’s a bit gooey and pudding-y, part cake, part chocolate brownie. But seriously, it is good!